Articles
Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement...
Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous fermentation of maize produces lactic acids resulting in souring or acidification with associated improvement...
Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...
Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize (with Emmanuel Ohene Afoakwa), International Journal of Food Engineering (2007)
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to...